Basil Pesto. Soooo good!

What to do with that large amount of basil? My answer. Pesto. Period.

 Let's make the pesto.

 Add 3/4 cup of basil leaves to the food processor bowl.

 Add 1/2 cup parmesan cheese.

 Add 3 Tablespoons pine nuts (you could use walnuts, instead)

 Add 2 cloves garlic.

 Put the lid on and turn on the food processor.  While it's on drizzle in 1/3 cup of olive oil.

 Beautiful! Now if you stop here you have Pesto.  Yum.  You could add this straight to drained pasta and it would be delicious or to take it to another level.

 Heat 1/2 cup of cream and 2 tablespoons of butter in a saucepan and add the pesto.

 Stir in an extra 1/4 cup of parmesan cheese.

 Put your drained pasta in a bowl. 

 Pour over the pesto cream sauce.

 Add some diced tomatoes to the hot pasta and warm pesto sauce.

 Stir.

Dig into this wonderfulness!


Basil Pesto Cream Sauce
3/4 cup fresh basil leaves
3/4 cup grated Parmesan cheese
3 tablespoons pine nuts or walnuts
2 garlic cloves, peeled
1/3 cup extra virgin olive oil
1/2 cup cream
2 tablespoons butter
12 oz pasta, such as fusilli, cooked al dente
2 large tomatoes, diced

To make the pesto: Add the basil, 1/2 cup parmesan, pine nuts, garlic to a food processor.  Turn on the machine and slowly drizzle in the olive oil to make a nice puree. Season with salt and pepper.

To make the cream sauce: Heat the heavy cream in a saucepan and drop in the butter. Then pour the pesto right in. Stir together and just simmer for a few minutes.  At the end add the remaining 1/4 cup Parmesan.

Put the drained pasta in a large serving bowl. Pour on the pesto cream sauce. Then add the diced tomatoes. Toss together and serve right away.

Enjoy!